5.0 (9 reviews)
Fat Ronnie's Deep Fried Mushrooms (Copycat)
Crispy, golden fried mushrooms with buttermilk batter. Perfect copycat of Fat Ronnie's legendary deep-fried mushroom appetizer!
Fat Ronnie's deep fried mushrooms started in Topeka, Kansas, in the 1970s, when Ronald Williams became the first person to serve deep-fried mushrooms in the state. The appetizer came in overflowing paper bags, with a crust that shattered at the bite and a tender mushroom inside. This copycat recipe recreates that same crispy coating using a buttermilk batter and a dry-wet-dry breading method. The result is a golden, crunchy exterior with a juicy mushroom center, just like the original.
Why you’ll love this homemade fried mushrooms recipe
- The buttermilk batter gives the coating a tangy flavor and a light, airy crunch thanks to the baking powder.
- The dry-wet-dry method keeps the batter attached, so you get a thick, craggy crust instead of a thin, patchy one.
- They fry in just 1 to 2 minutes, so the mushrooms stay juicy while the outside turns golden.
Key ingredients for authentic fried mushrooms
- Buttermilk adds tang and helps the baking powder create a light, crisp crust. If you don't have buttermilk, use 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar.
- Fresh mushrooms are key. Look for firm, dry mushrooms without slimy spots. Wipe them clean with a damp paper towel instead of rinsing.
- Baking powder gives the coating its airy crunch. Make sure it's fresh, because old baking powder won't lift the batter.
Kitchen tools for deep frying mushrooms
- Deep fryer or heavy-bottomed pot for even heat.
- Deep-fry thermometer to keep the oil at 375°F.
- Wire rack set over a baking pan for draining.
- Slotted spoon or spider for lowering and turning the mushrooms.
- Two shallow bowls for the flour and buttermilk.
Tips for making crispy fried mushrooms at home
- Keep the oil at 375°F. Use a thermometer and adjust the heat between batches.
- Don't overcrowd the pot. Fry in small batches so the temperature doesn't drop and the coating doesn't stick together.
- Shake off excess flour after each dredge. Too much flour makes a gummy coating.
- Drain on a wire rack, not paper towels, so the bottoms stay crisp.
- Serve immediately, because fried mushrooms lose their crunch as they sit.
Fat Ronnie’s mushrooms variations to try
- Add a pinch of cayenne or smoked paprika to the flour for a spicy kick.
- Use cremini or shiitake mushrooms instead of white button mushrooms for a deeper, earthier flavor.
- Swap the all-purpose flour for a gluten-free 1-to-1 blend to make these gluten-free.
- If you don't have buttermilk, stir 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it sit for 5 minutes.
What to serve with Fat Ronnie’s fried mushrooms
- Serve in a paper bag for the full Fat Ronnie's experience.
- Pair with ranch dressing, blue cheese dip, or marinara sauce for dipping.
- These mushrooms also work as a side for burgers, sandwiches, or a steak dinner.
How to store leftover fried mushrooms
Store leftover fried mushrooms in an airtight container in the refrigerator for up to 3 days. The coating will soften, but they'll still taste good. For best texture, reheat them in a hot oven or air fryer before serving.
How to freeze fried mushrooms
Fried mushrooms freeze well, though the coating will soften a bit. To freeze, arrange the cooled mushrooms in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. They'll keep for up to 2 months. Reheat directly from frozen in a hot oven or air fryer to bring back some crunch.
Best ways to reheat fried mushrooms
The best way to reheat fried mushrooms is in an air fryer or a 375°F oven. Spread them in a single layer and heat until they're hot and crisp, about 3 to 5 minutes. Avoid the microwave, which turns the coating soggy.
Source recipe: Fat Ronnie’s Deep Fried Mushrooms (Copycat) (SnapChef ID 6d578b3f-57f5-49eb-87c2-633b15ee7047). Nutrition is estimated per serving.
Recipe
Fat Ronnie's Deep Fried Mushrooms (Copycat)
Ingredients
Instructions
- In a deep fryer or heavy-bottomed pot, heat the vegetable oil to 375°F.
- Set up a dredging station: Combine the flour, salt, pepper, and baking powder in a medium bowl and mix well. Pour the buttermilk into another bowl.
- Dredge the mushrooms in the seasoned flour and shake off the excess. Dip the mushrooms into the buttermilk and shake off the excess. Dredge the mushrooms again in the seasoned flour and shake off the excess.
- Carefully lower the battered mushrooms into the hot oil and fry until golden brown, about 1 to 2 minutes. Be sure to flip and stir the mushrooms while they are frying to ensure even browning.
- Remove the mushrooms from the oil and place them on a wire rack over a baking pan to drain. Serve immediately, while the mushrooms are hot.
Notes
- Serve in a paper bag for the full Fat Ronnie's experience. Pair with ranch dressing, blue cheese dip, or marinara sauce for dipping. These mushrooms also work as a side for burgers, sandwiches, or a steak dinner.
- Store leftover fried mushrooms in an airtight container in the refrigerator for up to 3 days. The coating will soften, but they'll still taste good. For best texture, reheat them in a hot oven or air fryer before serving.
Nutrition per serving, estimated
| Calories | 264 kcal | 13% DV |
|---|---|---|
| Protein | 6 g | 12% DV |
| Fat | 10 g | 13% DV |
| Carbs | 35 g | 13% DV |
| Fiber | 1 g | 4% DV |
| Sugar | 2 g | — |
| Sodium | 626 mg | 0% DV |
Percent Daily Values are based on a 2,000-calorie diet. Values are estimates.
Good to know
Frequently asked questions
Can I use a different type of mushroom?
Yes, cremini or shiitake work well. Just make sure they're fresh and dry before coating.
Why did my coating fall off?
The mushrooms need to be dry before dredging. Pat them with paper towels and shake off excess flour after each step.
Can I make the batter ahead of time?
You can mix the dry ingredients ahead, but the buttermilk should be added just before frying. The baking powder reacts with the buttermilk to create lift, so a rested batter won't be as crisp.
What oil is best for frying?
Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. The recipe calls for vegetable oil.
